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Spent 3 hours chasing why my sourdough kept sticking, turned out to be one dumb thing
Had a stretch where every loaf came out of the banneton looking like a crime scene. I blamed the flour, bought a new proofing basket, upped my rice flour game, nothing worked. This went on for about two weeks and probably 8 ruined boules before my neighbor who runs a bakery in Sacramento asked what I was dusting with. I was using the same towel to wipe the basket that I used to dry my hands after washing, so I was basically greasing it every time. Switched to a dedicated brush and a fresh cloth, first loaf slid out clean. Anyone else ever fix a baking problem that turned out to be something totally unrelated to the dough?
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umak899d ago
Two weeks? Probably dough was way too wet, not the towel.
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